Thursday, May 10, 2012

Strawberry Rhubarb Pie, Ruthy Style!

What's not to love????

For our Rhubarb Extravaganza, we're playing with strawberries and rhubarb today, and that only makes the world a nicer place to live!!!!

First, use the crust recipe I gave you HERE for the pie crust because it's the best pie crust ever, and NO ONE can mess it up. Promise!

So here's the basic filling recipe... We're going to cook it on the stove top first (I do this with blueberry, cherry and raspberry pie filling too, to avoid runny fillings.... )  I use a deep dish pie pan so if you're using a standard glass Pyrex pie pan, you can cut the recipe by a third or so... But if math is NOT your forte, buy a bigger pan.  ;)

6 cups fresh or frozen rhubarb, cut in 1/2 inch slices
3 cups strawberries, sliced, fresh or frozen
1 1/4 cup sugar
2/3 cup flour
2 tablespoons butter

Cut rhubarb, mix with strawberries in large (4 quart) kettle....

Mix sugar and flour....

Heat rhubarb and strawberries over medium/low heat until the berries start to juice... then stir in flour/sugar mixture. Cover and simmer until hot. Add the butter, stirring now and again. Once mixture thickens and rhubarb turns somewhat translucent, it's ready for the pie pan!

Preheat oven to 425 degrees (hot oven)

Roll out bottom crust and place in pie pan. Pour in strawberry rhubarb mixture. Now you may top with a second crust, rolled out and placed over hot mixture. Cut 3 or 4 vent "slits" in crust, crimp edges and bake approximately 20 minutes... Pie does not take long because filling is cooked and hot.


Use the Dutch/French apple crumb topping recipe HERE to sprinkle on top.

 Bake same as above.


Roll out crust, cut into thin strips and criss cross over hot filling, creating traditional lattice work top. (That's my favorite way!)

The crimped edge has a tendency to burn but you can avoid this by folding a piece of narrow aluminum foil over edge before baking. It's a little awkward (foil likes to slip off) but it works great and your pie crust stays golden. Not brown.

For the crumb topping, a piece of aluminum foil over the top during baking keeps it from getting too brown.

Spring around here means birdsong.... peepers singing at night!!!!.... early mornings.... MUD!!!!  And rhubarb dishes and desserts!

So what says spring to the lot o' youse?????


  1. Heyyyy, foil around the crimped edges? Brilliant! I love strawberry rhubarb ANYTHING.

    Spring= lilacs and iris, fresh mown grass, and windows open at night for the cool breeze.

    1. Love those images!!!! Lilacs are just blooming here! Love the smell!

      Open windows means frogsong! Love it!!!!

  2. Strawberries and rhubarb? My favorite fruit combo!

    And the vitamins should be good for my cold, right? But someone else will have to make it for me. I don't think I can even boil water today...

    1. If I were closer, I would cook for you. Clean for you...


      I don't clean HERE, so why would I do that????

      Okay, I'd cook for you, honey!!!

  3. Ruthy, once again I am so totally envying your rhubarb? This is cruel and unusual punishment. Bad, bad Ruthy.

    Spring has almost lot it's sprung here in Rexas and moved onto summer. Almost. Of course,we didn't have winter. We went from fall to spring. So disheartening.

    At the ranch, we get dewberries. I guess that's our rhubarb. Like a blackberry, but much more tart. Hmmm...maybe next year (they peak at the end of April) I should try strawberry/dewberry pie. Ala mode, of course.

    Okay, I'm drooling now. That means I'm done.

    1. No rhubarb???? No rhubarb???? No rhubarb?????


      Mindy-meister, can't you plant some in a somewhat shaded corner, protected from the sun???? Come on, it's got to be able to grow there... Life without strawberry rhubarb... I can't even bear to THINK about it, LOL! ;)

      Dewberries... I read about them in Texas books, and I love blackberries but imagining a super tart one... Mandy's Taste of Home cookbook that I've been talking about has a mixed berry pie with a lattice crust that is SO PRETTY to look at!!!! Maybe I'll whip one up for Mother's Day.... But I think I'm doing Strawberry and custard stuffed croissants instead, because they're EASY PEASY.... And it makes a great Simply Saturday post!

  4. Rats -- I missed another rhubarb recipe day. I was in Scholastic Book Fair torture all week and have just been released. Love the combo of strawberries and rhubarb. And guess what? Saw my first batch of rhubarb in a garden this morning when I walked my dog.